1/2 cup Ghee, at room temperature, the consistency of softened butter
2 1/2 teaspoons Pure Almond Extract
1 teaspoon Pure Vanilla Extract
3/4 cup Almond Flour, 73g
1/2 cup Tapioca Starch, plus 1 Tablespoon, 73g
pinch of Salt
Preheat your oven to 350°F and line 2 cookie sheets with parchment paper or silpats.
Place the monkfruit into a SMALL food processor (mine is 3 cups) and process for about 3-4 minutes until fine and the consistency of powdered sugar.
Add the monkfruit, along with the Ghee and both extracts into a large bowl. Using an electric hand mixer, beat on high speed until very pale yellow in color, about 3 minutes.
Add in the flour, starch and salt and beat again for another 3 minutes, stopping to scrape the sides as needed.
Scoop into a piping back and pipe onto the prepared cookie sheet in ¾-inch-high mounds. These do spread a lot so leave room between them – I put 16 on one cookie sheet. Do not press them down.
Bake until the edges JUST begin to turn golden brown, about 11-13 minutes. If you can’t fit both sheets in at once, leave the other sheet out at room temperature until the first batch of cookies are done.
Once cooked, cool on the pan for 10 minutes. Then, gently transfer to a wire rack to cool COMPLETLEY.
I have also tried this with normal butter too, and it works great! Or, vegan butter for vegan alternative.
As with all gluten free baking, please weigh your flour to ensure accurate results.
I have also done this with cornstarch. However, 73g is only about 1/2 cup. Again, please weigh.